Peel the onion and garlic, chop and sauté in the heated butter. Clean the mushrooms and cut into very thin slices. Add to the pan and cook until the exiting liquid is evaporated. Rinse the chives, pat dry, cut into small rings and mix with the mushrooms. Season the mushroom mixture with salt, pepper and freshly grated nutmeg.
Pound the turkey breast fillets a bit flat, season with salt and pepper and top with the mushroom mixture. Roll the pieces of meat, wrap with bacon and secure with wooden skewers. Cook the roulades in heated oil until golden brown on all sides. Deglaze with wine, cover and cook for 15-20 minutes. Stir in the cream, bring to a boil and season with pepper and salt. Serve on a plate with some sauce.